St. JOHN

St. JOHN is a British restaurant that opened in 1994 in the spaces of a former bacon smoke-house near Smithfield Market, founded by chef Fergus Henderson and Trevor Gulliver with Jon Spiteri. The restaurant now proposes innovative and sophisticated meals for all tastes. The place has specialised, in particular, in “nose to tail eating”, meaning that the offer entails mainly meat dishes, prepared from refined or rarely seen cuts. The cooking relies on British produce, the seasons and straightforward techniques. The short menu sets offal such as ox heart, kidneys and pig's spleen alongside roast beef or lemon sole, and the roast bone marrow and parsley salad remains its signature dish.

The restaurant holds a Michelin star, yet its white-walled dining room keeps an unceremonious style. The wine comes largely from French growers, including St. JOHN's own label from the Minervois, and the warm madeleines are worth ordering to take home.